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1/4 cup All-purpose flour
2 tbsp Chopped fresh dill (or 1 tsp dried dillweed)
Pinch Each salt and pepper Pinch
2 Pickerel fillets (unskinned), about 1-1/4 lb 2 tbsp Butter
1/4 cup Lemon juice
LEMON MUSHROOM SAUCE:
1 tbsp Butter
1 cup Finely chopped mushrooms
1/4 cup Chopped onion
1 Clove garlic, minced
1 1/2 cup Whipping cream
1 tbsp Lemon juice
Pinch Salt Pinch
Lemon Mushroom Sauce: In small saucepan, melt butter over medium heat; cook mushrooms and onion, stirring occasionally, for about 5 minutes or until onion is softened. Add garlic, cream, lemon juice and salt; cook, stirring oocasionally, for about 5 minutes or until reduced to half and thickened enough to coat back of spoon. Keep warm.
In shallow dish, mix together flour, dill, salt and pepper; gently press fillets into flour mixture, turning to coat and shaking off excess. In large skillet, melt butter over medium heat; cook fillets, skin side up, for 4 minutes. Turn and sprinkle with lemon juice; cook for about 3 minutes or until fish flakes easily when tested with fork. Serve with sauce.
Makes 4 servings.
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